Name: Garlic Mushroom Pasta Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 4 ounces pasta (uncooked); 1 tablespoon olive oil; 3 tablespoons butter, divided; ½ medium onion, finely chopped; 8 ounces cremini mushrooms, thinly sliced; 3 minced garlic cloves; ½ teaspoon mustard; ¼ cup chicken or vegetable broth; ½ teaspoon lemon juice and zest of ½ lemon; ½ cup Parmesan cheese, freshly grated; 2 tablespoons parsley, chopped; Salt and pepper, to taste

Ingredients

Scale

4 ounces pasta (uncooked)
1 tablespoon olive oil
3 tablespoons butter, divided
½ medium onion, finely chopped
8 ounces cremini mushrooms, thinly sliced
3 minced garlic cloves
½ teaspoon mustard
¼ cup chicken or vegetable broth
½ teaspoon lemon juice and zest of ½ lemon
½ cup Parmesan cheese, freshly grated
2 tablespoons parsley, chopped
Salt and pepper, to taste

Cook Mode Prevent your screen from going dark

Instructions

Boil the pasta: Start by boiling a large pot of salted water. This is the base of flavor for your pasta, so don’t skimp on the salt. Cook your pasta al dente, following the package instructions. While it cooks, move on to the sauce.
Sauté the mushrooms and onions: Heat olive oil and one tablespoon of butter in your skillet over medium-high heat. Once the butter melts, toss in the onions and mushrooms. Stir occasionally, letting the mushrooms release their water. Patience is key here—wait until the liquid cooks off and the mushrooms turn golden brown (about 8-10 minutes). This step builds a lot of flavor!
Add the aromatics: Stir in the remaining butter, garlic, and mustard. Let them cook for about a minute, just until the garlic is fragrant. Be careful not to let the garlic burn—it gets bitter fast!
Make the sauce: Pour in the broth, lemon juice, and zest. Let the mixture bubble for a minute or so to reduce slightly and concentrate the flavors.
Bring it all together: Take the skillet off the heat and stir in the Parmesan and parsley. Add a splash of hot pasta water (just a couple of tablespoons) to loosen the sauce. Drain your pasta and toss it with the sauce until every noodle is coated. Season with salt and pepper to taste.

Notes

If you have leftovers (lucky you!), store them in an airtight container in the fridge for up to three days. When reheating, add a splash of broth or water to loosen the sauce and warm gently over low heat to prevent the pasta from drying out. Avoid microwaving if you can—it can make the mushrooms rubbery.

Author: Lily
Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Lunch